green moong dal recipe | green gram curry recipe | sabut moong dal

sabut moong dal or green gram curry recipe - homely recipe of dal made with whole green moong beans.
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4.83 from 17 votes

sabut moong dal recipe with step by step photos – homely punjabi style dal made with whole moong beans.

green moong dal recipe, green gram curry recipe, sabut moong dal recipe

this green moong dal recipe is one of those dals i make often. just that i never clicked the pics and shared. i also make urad dal in a similar way.

the green moong beans are cooked in a pressure cooker. you can cook the dal in a pot or pan too. i have mentioned the details on how to cook the beans in a pan, in the notes section of the recipe card below. moong beans as well as moong lentils are my preferred choice of legumes, to make dals or khichdis as they are easy to digest and nutritious.

the taste of this green gram curry is like a home-cooked dal and really goes well with rotis or steamed rice. if i make a side veggie dish, i serve the dal with steamed rice or we just have it with rotis with a side veggie salad.

if you are looking for more dal recipes then do check:

green moong dal

Author:Dassana Amit
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):4
4.83 from 17 votes
green moong dal recipe, green gram curry recipe, sabut moong dal recipe
sabut moong dal or green gram curry recipe - homely recipe of dal made with whole green moong beans.

INGREDIENTS FOR green moong dal

(1 CUP = 250 ML)

main ingredients for sabut moong dal

  • ½ cup sabut moong dal (whole moong beans) - soaked in water for an hour or two hours or overnight
  • 2 tablespoon oil
  • 1 medium tej patta (indian bay leaf)
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium onion, chopped Or ⅓ cup chopped onions
  • 1 large tomato, finely chopped Or ½ cup finely chopped tomatoes
  • 1 teaspoon ginger garlic paste Or ½ inch ginger + 3 to 4 medium garlic - crushed to a paste in mortar-pestle (adrak lahsun ka paste)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • 2.5 to 3 cups water
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

for tempering sabut moong dal

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder (lal mirch powder)

HOW TO MAKE green moong dal

preparation for green moong dal recipe

  • rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.
  • chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. crush the ginger and garlic to a paste in the mortar-pestle.

making green moong dal

  • heat 2 tbsp oil in a pressure cooker.
  • add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. saute till the cumin seeds splutter.
  • then add the chopped onions. saute the onions till light golden.
  • add 1 tsp ginger-garlic paste and chopped green chilies. stir and saute till the raw aroma of ginger-garlic goes away.
  • now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
  • stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
  • drain and add the moong beans. stir very well.
  • add 2.5 to 3 cups water and salt as per taste. stir very well.
  • cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.
  • when the pressure settles down on its own, open the lid and check the moong beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles.
  • if the mixture looks dry, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
  • the consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.

tempering for green moong dal (optional)

  • heat 1 tbsp oil in a small pan or tadka pan. splutter 1/2 tsp cumin seeds first.
  • switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. stir.
  • add this tempering to the green moong dal. stir well.
  • add 3 tbsp chopped coriander leaves. stir again.
  • serve green moong dal with steamed rice or chapatis.
  • while serving this green gram curry, you can garnish with a few coriander leaves if you want.

RECIPE TIPS

to cook in a pot or pan - use a thick bottomed deep pot or pan. follow the recipe and after adding moong beans, add 3.5 cups of water. cover the pot with a lid and cook the beans on a medium flame till done. its best to soak the beans overnight, if cooking them in a pot or pan. add more water if required while cooking.
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preparation to make green moong dal

1. rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.

green moong beans, sabut moong dal

2. chop 1 medium onion, 1 large tomato and 1 to 2 green chilies.

onions for green moong dal recipe

making green moong dal

3. heat 2 tbsp oil in a pressure cooker. add the whole spices – 1 medium tej patta/indian bay leaf and ½ tsp cumin seeds. saute till the cumin seeds splutter.

spices for green moong dal recipe

4. then add the chopped onions.

onions for green moong dal recipe

5. saute the onions till they start to turn light golden.

onions for green moong dal recipe

6. add 1 tsp ginger-garlic paste and chopped green chilies. stir and saute till the raw aroma of ginger-garlic goes away.

ginger for green moong dal recipe

7. now add the chopped tomatoes and ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder.

spices for green moong dal recipe

8. stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.

tomatoes for green gram curry recipe

9. drain and add the moong beans.

moong beans

10. stir very well.

making green gram curry recipe

11. add 2.5 to 3 cups water and salt as per taste.

water for green gram curry recipe

12. cover and pressure cook sabut moong dal for 10 to 12 whistles or for 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly. when the pressure settles down on its own, open the lid and check the moong beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles.

making green gram curry recipe

13. if the mixture looks dry and the water looks less, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. the consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.

making green gram curry recipe

tempering for green moong dal

this step is optional.

1. heat 1 tbsp oil in a small pan or tadka pan. splutter ½ tsp cumin seeds first.

tadka for green gram curry recipe

2. switch off the flame and then add a pinch of asafoetida and ¼ tsp red chili powder. stir.

tadka for green gram curry recipe

3. add this tempering to the green moong dal. stir well.

green moong dal recipe, green gram curry recipe, sabut moong dal recipe

4. add 3 tbsp chopped coriander leaves. stir again.

green moong dal recipe, green gram curry recipe, sabut moong dal recipe

5. serve whole green moong dal with steamed rice or chapatis. while serving this green gram curry, you can garnish with a few coriander leaves if you want.

green moong dal recipe, green gram curry recipe, sabut moong dal recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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95 comments/reviews

  1. I usually look for recipes that my kids wud love to eat…less spicy, less oily, quick and simple ones with ingredients easily found in our kitchen… my kids wudnt eat green moong in any form…. but they thoroughly enjoyed thier meal with your recipe of “green moong gravy” with rice and generous serving of ghee… my husband enjoyed it with chappati…thank you for this simple but very nutritious gravy…

    • thank you pushpa. even i prefer to cook less spicy and less oily food for the family with easily available ingredients. on the blog, you will find many of such indian recipes with the exceptions of baking recipes, world recipes and fried recipes. i am glad your family liked the moong dal recipe. thanks for sharing. happy cooking.

  2. This is my go to easy dal recipe! I switch up what kinds of lentils I use and keep spices and method the same. Today was half Channa dal and half moong. Delicious. Thank u!

  3. Tried the recipe n its amazing.Love love your recipes 🙂 they are an absolute delight to read, to watch the pics n to make ❤️ Missing ur app a lot. It was my most used and loved app. I learnt lot of recipes from ur site. Your detailed step by step description, pics and even tips from your experience of cooking helped me a lott.. Thanks a ton for making even difficult recipes understandable and easier. Keep cooking n clicking.

    • Welcome Srividya. Glad to read your positive feedback on recipes. We deleted the app because of technical issues. Yes I will share more recipes as I love cooking and trying new recipes.

  4. Hello. Thanks for your wonderful recipes. I was wondering if I can cook the dal separately and then add it to the onion tomato base. Will it come out to be tasting the same??

  5. Delicious! I added garlic and a small handful of methi to the tempering and it was so good!! I also did a mix of split and whole mung.

  6. This was absolutely DELICIOUS! thank you; didn’t know what to do with moong dal, I’ll be making this more often 🙂

  7. Hi
    Moong turned out to be very tasty.
    Never got such a taste before in moong.my husband appreciated.
    God bless u.

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